Monday, October 3, 2016

Behind this romantic cake, perfumed with rose water and cardamom , is a love story of Persian woman who made an irresistible cake for the charming prince as a symbol of her love. While the original recipes using icing from whipped cream, our version of the cake is filled with the custard cream scented by rose water. The cream turns to a golden hue by adding saffron, which is considered a king of spices with some healing properties. Its bittersweet leathery earthy flavour complements the scent of roses. Thus, this gorgeous oriental dessert will certainly please someone, for whom it is baked and dedicated.

Ingredients :

¾ cup coconut flour (or another choice to replace a part of the classic flour)

200 ml cup milk (or more)

½ tsp cardamom, ground (or to taste)

1 tbsp lemon juice

1 ½ tsp baking soda

Filling :

2 egg yolks

¼ cup granulated sugar

2 tbsp plain flour •

2 tbsp starch flour

½ l milk

½ tsp vanilla from a vanilla pod (or vanilla sugar from Bourbon)

250 g mascarpone (or butter)

1 tbsp rose water

A pinch of saffron threads

Garnish :

3 tbsp pistachios, chopped

3 buds of roses, fresh and organic

rose petals, fresh or candied

2 figs, fresh

Method :

Corpus :

1. Mix the oil with sugar

2. Stir in yolks

3. Add milk

4. Stir in sifted dry ingredients, if necessary add the milk

5. Whisk the egg whites and slowly stir in rigid foam

6. Pour into the cake mold of approximately 30 x 11 x 7 (height) cm (12 x 4.5 x 3 inch); the form was covered with single strip of baking paper lying lengthwise covering the sides and a second strip across the width, the dough should fit into ¾ of the form height

7. Place into the pre-heated oven; bake at 180 °C (356 °F) for 20 minutes, then at 160 °C (320 °F) for 25-30 min., or until a stick comes out clean from the center of dough

8. After cooling, take the corpus out of the form, cut the corpus lengthwise into 3 parts

Rosewater icing :

9. Mix egg yolks with sugar, starch, and flour

10. Slowly mix in hot milk and simmer over the low heat until thick, add flour if necessary

11. Stir in mascarpone (or butter), vanilla, saffron threads, cover with a plastic wrap to prevent the skin formation, refrigerate for a few hours, then add the rose water

12. Spread the filling on the 1st corpus, cover with the second part and repeat until the cake is assembled, cover the whole cake with the icing